Zesty Lemon Basil Shortbread Cookies: A Refreshing Summer Twist on a Classic Recipe

Classic shortbread cookies, with their irresistible buttery crumb and delicate sweetness, have always held a special place in my heart. They evoke a profound sense of nostalgia, reminding me of cherished childhood memories. While the timeless appeal of traditional shortbread is undeniable, I believe every classic deserves a fresh perspective, a seasonal makeover that breathes new life into its beloved form. This recipe does just that, transforming a simple pleasure into an extraordinary summer delight by infusing it with the bright, herbaceous notes of homemade lemon basil sugar.

A Journey Back to Childhood: My Grandfather’s Shortbread Tradition

My connection to classic shortbread cookies stretches back to my early years, largely thanks to my Italian grandfather, Nonno. Despite being 100% Italian, born and raised in Italy, his visits were never complete without massive boxes of Walker’s classic shortbread. He’d undoubtedly buy them in bulk, convinced of their infinite shelf life. In his endearing, eccentric mind, having ten boxes of shortbread in the pantry was perfectly normal, and offering two-year-old shortbread for an afternoon snack was entirely acceptable. This quirky tradition was a constant source of amusement, a delightful contrast to his otherwise deeply Italian culinary offerings.

Nonno’s care packages were truly a sight to behold. These behemoth shortbread boxes would arrive alongside enormous chunks of fresh Parmigiano-Reggiano cheese, typically smuggled back from Italy with questionable customs clearance. Tins of the finest olive oil and jars of his homemade pesto would also feature prominently in this eclectic assortment. It was an eccentric mix, yet for us, it was simply Nonno being Nonno – completely normal. While his generosity meant shortbread eventually lost some of its initial novelty, it never lost its profound nostalgic value. Each bite still transports me back to those vibrant childhood days, filled with laughter, stories, and the unique flavors of a truly loving grandfather.

Reinventing a Classic: The Lemon Basil Twist for Summer

While classic shortbread might be “old news” to some, I wholeheartedly embrace recipe makeovers, and that’s precisely what today’s shortbread recipe embodies. It’s a vibrant, summery transformation of a beloved buttery cookie, designed to surprise and delight your palate. My goal was to elevate the familiar, to introduce an unexpected yet harmonious flavor profile that would make these cookies truly unforgettable. The inspiration came from a desire to combine the comforting richness of shortbread with the bright, refreshing essence of summer ingredients.

To achieve this innovative twist, I started with my absolute favorite shortbread recipe, a tried-and-true formula from Thomas Keller’s renowned Bouchon Bakery cookbook. This recipe forms the perfect foundation, providing that quintessential crumbly texture and rich butter flavor. The true magic, however, comes from infusing this base with homemade lemon basil sugar. While basil is a staple in savory dishes, its aromatic and slightly peppery notes are surprisingly delightful in sweet applications. Indeed, I might even prefer basil in desserts! My past culinary adventures, evidenced by my popular basil ice cream recipe, this elegant strawberry buttermilk panna cotta, and the refreshing pineapple cocktail, all stand as testament to basil’s incredible versatility and ability to add a sophisticated, unexpected dimension to sweet treats.

The Magic of Homemade Infused Sugar

Homemade infused sugar is one of my most cherished culinary secrets for elevating a simple dessert into something truly special. And the best part? It couldn’t be easier to make! If you’ve ever rubbed granulated sugar together with the zest of a lemon, you’ve already created a basic form of flavored sugar. The principle behind lemon basil sugar is just as straightforward, yet the results are far more complex and captivating. For this recipe, regular granulated sugar is combined with vibrant fresh basil leaves and aromatic lemon zest. These ingredients are then processed together in a food processor until the sugar becomes incredibly fragrant, resembling a moist, pale green sand. This process helps to extract and meld the essential oils from the basil and lemon into the sugar crystals, creating a concentrated burst of flavor.

Voila! Just like that, you have homemade lemon basil sugar. While it’s the star of this particular cookie recipe, its applications extend far beyond shortbread. Imagine the delightful citrus-herb notes it could impart to your favorite cake batter, or how it could elevate a cocktail as a flavorful rimming sugar. The possibilities are truly endless, making this infused sugar a valuable addition to any home baker’s repertoire. It’s a simple technique that yields sophisticated results, adding depth and intrigue to even the most familiar recipes.

Crafting the Perfect Lemon Basil Shortbread Cookies

The lemon basil sugar adds a wonderfully noticeable and intriguing twist to these buttery shortbread cookies. The bright lemon zest provides an immediate burst of freshness, cutting through the richness of the butter and awakening the palate. Meanwhile, the basil introduces a subtle, slightly peppery, and incredibly aromatic flavor that compels you to pause, savor the moment, and inevitably reach for another bite. This unique combination is surprisingly harmonious, creating a complex flavor profile that is both comforting and exciting.

A crucial step in the preparation, as suggested by the masterful Sebastien Rouxel, is the final dusting of lemon basil sugar just before baking. This simple addition is not merely for aesthetics; it caramelizes slightly in the oven, creating an exceptional texture and a delightful crunch that perfectly complements the tender, crumbly interior of the shortbread. It’s a detail that elevates these cookies from good to truly exceptional.

While the shortbread dough itself comes together remarkably quickly, patience is key for achieving the perfect texture. It is absolutely essential to allow ample time for the dough to refrigerate and firm up in the fridge. A minimum of 2 hours, or even longer, is recommended. This chilling period allows the butter to solidify, preventing the cookies from spreading excessively in the oven and ensuring that characteristic crisp, crumbly shortbread texture. It also gives the flavors a chance to meld and deepen, resulting in a more pronounced lemon basil essence. The “fraisage” technique, where you use the heel of your hand to gently smear the dough on a countertop, is a professional pastry chef’s trick to ensure even distribution of butter without overworking the dough, resulting in a tender crumb.

Serving and Storing Your Delicious Lemon Basil Shortbread

Once baked to a pale golden perfection and cooled, these lemon basil shortbread cookies are ready to be savored. Their unique flavor profile makes them a standout dessert, perfect for any summer get-together, picnic, or even as an elegant offering at a garden party. Imagine the delight of your guests as they discover the unexpected harmony of lemon and basil in a classic cookie!

These versatile cookies pair beautifully with a variety of light and refreshing accompaniments. Consider serving them alongside a scoop of tart lemon sorbet for a burst of citrus, or with a scoop of the aforementioned basil ice cream for an ultimate herb-infused dessert experience. A light cup of herbal tea or a sparkling lemonade would also complement their delicate flavors wonderfully. For optimal freshness, store your cooled lemon basil shortbread cookies in an airtight container at room temperature for up to three days. The dough itself is also remarkably freezer-friendly, allowing you to prepare it in advance and bake fresh cookies whenever a craving strikes or unexpected guests arrive. This flexibility makes them an ideal treat for spontaneous summer entertaining.

Lemon Basil Shortbread Cookies

Rating: 4.5 stars (46 ratings)

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Yield: 24 Servings

Prep Time: 2 hours 25 minutes

Cook Time: 20 minutes

Total Time: 2 hours 45 minutes

Classic shortbread cookies infused with homemade lemon basil sugar for a refreshing summer twist!

Ingredients

½ cup + 2 tablespoons (125 g) granulated sugar
Zest of 1 lemon
4-5 large fresh basil leaves
1½ sticks (6 oz; 175 g) unsalted butter, room temperature
¾ teaspoon kosher salt
1¾ cups + 3 tablespoons (270 g) unbleached all-purpose flour

Instructions

In a small food processor, combine the granulated sugar, lemon zest, and basil leaves. Pulse and process until the sugar is very fragrant and resembles wet sand, and the basil pieces are very, very small. The sugar will be lime green in color. Reserve 2 tablespoons of the lemon basil sugar in a small bowl for dusting the cookies during baking – cover with plastic wrap to prevent the sugar from clumping.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and salt over medium speed until smooth and creamy. Add the remaining lemon basil sugar to the bowl with the butter, and beat over medium-low speed for 2 minutes, or until fluffy. Scrape down the bowl once or twice with a spatula to ensure that all ingredients are evenly incorporated.
On low speed, add the flour in two additions, mixing over low speed until the flour is just absorbed, scraping down the bowl once or twice. The dough will appear shaggy and loose.
Scrape the dough onto a clean work surface. Using the “fraisage” technique, use the heel of your hand to press down and ‘smear’ the dough onto the countertop. Push it back together and repeat until smooth and the dough comes together. Using a bench scraper (preferably one with a ruler for measuring), press the block of dough into a 5-inch square block. Wrap tightly in plastic wrap and refrigerate for 2 hours, or until firm.
Preheat the oven to 325°F (160°C), with one rack in the lower third and one rack in the upper third position in your oven. Line two sheet pans with parchment paper or silicone mats. Remove the dough from the refrigerator, remove the plastic wrap, and place the block between two sheets of parchment paper. Using a rolling pin, gently hit the dough evenly with the rolling pin until it begins to flatten. Turn and repeat. By hitting the dough, you are warming and flattening it slowly, preventing it from cracking. Roll the dough into a 9-inch square. If the dough gets too soft during this process, slide the parchment onto the back of a sheet pan and refrigerate until firm.
Using a large, sharp knife and ruler, score the dough along both edges to form 2¼-inch-long x 1½-inch-wide rectangles. Cut along the scores and transfer 12 rectangles to each sheet pan, setting the dough apart by at least one inch.
Sprinkle the tops of the dough lightly with the reserved lemon basil sugar. If the remaining sugar has started to clump, loosen it with your fingertips or re-process it in the food processor. Bake for 15 to 18 minutes, rotating and turning the pans halfway through, or until the edges of the shortbread are a pale golden brown. Allow the cookies to rest on the sheet pans for 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a covered container for up to 3 days.

Notes

Dough can be refrigerated for up to 2 days, or frozen for up to 1 month.

Nutrition Information

Serving: 1 cookie, Calories: 46kcal, Carbohydrates: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 10mg, Sodium: 22mg, Sugar: 2g

Author: Laura / A Beautiful Plate

Course: Cookies and Bars

Cuisine: American